Oreo Truffle Stuffed Cupcakes

I thought I was over my kidney infection. Was I ever wrong. After a couple of doctors appointments and one scope, I found out I have a bladder infection. After a slight setback with getting my meds (turns out it's not something a lot of pharmacies keep in stock), I'm on meds and starting to feel better. Not letting feeling less than stellar stop me, it was time to get in the kitchen and bake. 

BP had requested another stuffed cupcake since the Cookie Dough Stuffed Cupcakes I made were a huge hit. So after a little searching for ideas online I found this one and knew I had to make it. 

I'm still on the hunt for a great yellow cake recipe (so if you have one that's tasty, moist and fluffy send it my way), and decided to try a new one out. Not too thrilled with this one, but it works great for these cupcakes.

Now of you're wondering where the other half of the missing cupcake is, that would be the stealth mode of the love of my life, BP. While I was setting up the cupcake halves and shooting the picture, his hand deftly goes in and takes a half and eats it. Patience was not his strong suit when he saw these waiting for him. And how could I be mad at him, he's too cute and I love him too much for that. Besides, the frosting he had on his mustache was just too adorable. 

We brought some with us to church (our pastor shamelessly asked for some when I posted the pic on Facebook) and our friends were so excited to get to try some. They were a huge hit. Gone before we knew it. Always a good sign. 

Oreo Truffle Stuffed Cupcakes

Makes 24 cupcakes

1 package Oreos- 3/4 of package for truffles, 1/4 for frosting 

8 oz cream cheese - room temperature

In medium size bowl let cream cheese come to room temperature. Cut two pieces of parchment paper and put 3/4 of the package inbetween the parchment paper. Take a rolling pin and crush the cookies until all cookies are crushed and no lath chunks remain. Transfer into bowl with cream cheese. Mix until well blended. Line a cookie sheet with parchment paper. Form 24 one inch balls of Oreo cream cheese mixture and place on parchment lined sheet. Freeze for 20 minutes. 

Make the cupcakes while truffles are freezing: 

1/2 cup butter, room temperature

1 1/2 cups sugar

3 eggs

2 1/4 cups flour

1 teaspoon salt

3 1/2 teaspoons baking powder

1 1/4 cups milk

1 teaspoon vanilla

One 5.9 oz (or two small packages) instant vanilla pudding

Preheat oven to 350°F. Line cupcake tins with paper liners and set aside.

Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and light. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat everything together on low for 30 seconds, then high for 3 minutes. Add in vanilla pudding and mix until incorporated.

Scoop 1 tablespoon of batter into bottom of each cupcake. Place 1 frozen truffle into each cupcake and then cover with batter, making sure you cover the truffle completely. 

Bake for 18-22 minutes, rotating halfway through, or until toothpick inserted in middle comes out clean. Let cool completely. 

Oreo Frosting

3 sticks butter, room temperature

2 pounds of confectioners sugar

Pinch of salt

1 tablespoon of vanilla extract

4-6 tablespoons of milk

Remaining Oreos from truffles, crushed 

Mini Oreos to top cupcakes

Beat butter in large bowl until light and fluffy. Add confectioners sugar 1 cup at a time, beating until incorporated each time. When all of the confectioners sugar is incorporated, add salt, vanilla extract and 3 tablespoons of milk. Beat until well blended. Add more milk until desired consistency is reached. Beat on high for 10 seconds. Fold in remaining crushed Oreos and mix until well blended. Transfer to piping bag and pipe frosting onto cupcakes. Top each cupcake with a mini Oreo. 

Almond Sweets

I have to start this post off with an apology for not posting in over a month. I had a minor illness. A severe kindney infection sidelined me for awhile. Two trips to the ER, lots of meds, fluids and rest and I'm feeling good again. BP was amazing and took such good care of me. He was there to come get me, both ER visits, making sure I was getting my fluids and meds and keeping my family informed while I was constantly napping - those meds were intense. 

Finally it was time to get back into the kitchen....and what was on the menu - something for Ween. And of course BP and his dad got to try these out too. Both are fans. If you love almond cookies this is a must. This is a repost cookie wise. I apologize for some reporting of things. Most of my cookbooks are packed up and it's hard to find exactly what I'm looking for when I have to pull out 2 bins of cookbooks. 

Ween's boyfriend just had a pretty intense hand surgery and is recovering at home. So BP and I put together a themed care package for him and added these cookies for Ween. And the cookies are mainly a hope that she can figure out how to send us some muffins that BP loves and we can only get on Cape. 

Now I will say that Ween and her boyfriend have no clue we sent this off to them. We've talked about it but never said it would happen since there were issues with shipping the muffins. So when Thursday rolls around you two will have a great care package waiting for you. There is a whole tin of these cakey, almond deliciousness for you ween. Share if you want, I know how you love these :) 

Almond Sweets

makes about 48 cookies

2 1/2 cups all purpose flour

2 tsps baking powder

1/2 tsp salt

3 eggs

1/2 cup granulated sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1/4 tsp almond extract

Almond Icing

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or Silpats; set aside.  In a bowl stir together flour, baking powder and salt; set flour mixture aside.

In a large mixing bowl beat eggs, sugar, oil, vanilla and almond extract with an electric mixer until combined.  Beat in the flour a little at a time until completely mixed.

Drop dough by the teaspoon 1" apart on cookie sheet.  Bake for about 10 minutes until golden.  Transfer cookies to wire rack and let cool.  Frost with Almond Icing.

Almond Icing

In a medium bowl stir together 1 cup sifted powdered sugar, 1/4 tsp almond extract and 2-4 tsps milk to make a smooth, spreadable icing.  If desired, tint with food coloring. 

I highly suggest doubling this! 

Bread Pudding

Goodbye 2013, hello 2014. Last year was full of ups and downs, but through it all I had the love of my life by my side. We have decided that this year is going to be our year, so bring it on. 

New Years Eve came and we had plans with BP's dad for dinner and then off to some friends house for a night filled of games. Yes, low key and nerds but we love it. Dinner was great. And dessert was had by all 3 of us, which is a rarity. I went for the bread pudding while the guys went with creme brûlée. And the conversation came about how BP lies bread pudding, but only when it's cold. When it's all warm and amazingly delicious he doesn't want anything to do with it. So I knew the request was coming. And sure enough it came the next day....I know my man so well :) 

All we needed was bread and eggs, we had everything else so this was a simple mission. BP was very excited for this one. And when he found out we had to let the bread get stale overnight I could tell he wasn't expecting that one at all. So a day was added on to him waiting....but it was worth it. So worth it. This smells amazing in your oven while it's baking....and I had a piece straight from the oven. 

Oh my, amazing. BP was sitting next to  me while I ate it and I could tell he couldn't wait for his piece. But that was hours away while it chilled in the fridge. Finally his time came, and oh man his reaction was a good one. This is now ranked in his top 5 treats of what I've made for him, so this is saying a lot. And I can tell there will be requests for this one again and again. Which I love :) 

Bread Pudding 

Makes one 13x9 pan

• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups cubed Italian bread, allow to stale overnight in a bowl (I used Challah bread, feel free to use what you like)
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans (I substituted the pecans for raisins instead, but use what you like here)
• For the sauce:
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• 2 teaspoons pure vanilla extract
• 1/4 cup brandy (again I used something different, Disarrono. Any sweet liquor will do)

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Holiday Baking

Christmas has come and gone, and it was an amazing one. My first one actually celebrating it with BP since last year I went to MA to spend it with my family. 

Officially kicked off the holidays with a present that BP got me last Christmas, a leg lamp cookie cutter. I won't lie, I had been dying to use it since he got it for me. The time was finally here!! 

Yep - I'm a nerd and went the whole none yards decorating these things. Some turned out great, while others not so hot thanks to my hand. 

Next up, Chocolate Chip Cookie Dough Truffles. Our church is amazing. Flat out love the people that go there and the home group BP and I joined is just awesome. Christmas Eve mass was on our agenda and everyone brings a plate of cookies to it for a little party afterwards. Easy - I wanted something different that would stand out and be easy to make. 

We all know that these are one of my all time favorites, and now they are one of BP's....in his top 3 actually. 

Next up - coffee ring. I love making this....but was a little scared because Big Red is on his last leg. Every time I use my beloved mixer I'm scared it will be my last. But he made it through, limping along, but we got it done. 

I brought some in to work for the amazing people I work with and for one of the couples in our home group. Everyone told me how great it is. BP was looking forward to it as always...and has now dubbed it the Amaze Ring since he thinks the calling it a Coffee Ring just doesn't do it justice. 

Christmas was finally here!! Time to open our gifts to each other. I have to admit this was the best Christmas ever. BP got me the most thoughtful and amazing gift ever.

I started crying once I opened it. I was so touched that he went and did that. And honestly I can't wait to use it!! Other highlights included.....

....a lobster pot from my parents. And as my nerd gift to BP....

....the best Vader coffee mug ever!! 

Up for the rest of the day BP, his dad and I spent the day watching movies and just relaxing. BP made the three of us a truly delicious dinner and then more relaxing. I couldn't of asked for a better Christmas. 

And incase you want it, here's the recipe for the cookie dough truffles. 

Cookie Dough Truffles

1/2 cup butter, room temp

3/4 cup firmly packed brown sugar

1 tsp vanilla extract

2 cups all purpose flour

1 14 oz can sweetened condensed milk

1/2 cup semisweet mini chocolate chips

1 1/2 pounds chocolate bark candy coating, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy.  Add vanilla.  Gradually beat in flour and add condensed milk.  Add chocolate chips (regular size chips work - I use them all the time).  Shape into balls and place on waxed paper or parchment paper. The dough is really sticky so make sure to coat your hands in flour when rolling.  Chill for 2 hours.  *****DONT FORGET TO USE FLOUR!!*******

Melt chocolate bark candy coating.  Using 2 forks, dip cookie balls into candy coating to cover.  Place back on waxed paper and chill to set.  Store in refrigerator for at least 1 hour. 

BP's Birthday Weekend

The love of my life is now another year older. And since his birthday fell on Monday, we celebrated it all weekend long. I mean really, who wouldn't want that? 

Friday night we finally celebrated our anniversary. It was a couple weeks late, but we went and had an amazing dinner out. Saturday was the main day of celebration for BP. Dinner with friends was the plan, but first I had to make him his birthday cake. His request was for a white cake with white frosting, and as sugar free as I could make it (BP is diabetic). Now this wasn't an issue for me, I swap out real sugar all the time for Splenda and haven't had an issue.....until this cake. There is truth to the rumor that there is a certain threshold of how much fake sugar you can use before it ruins whatever it is your making. 

Well - looks was the only thing this cake had going for it. It was extremely dense and tasted cakey - in a bad way. BP and I had a couple bites of our pieces and threw them away it was that bad. Our mouths had been assaulted. We warned BP's dad about how awful it was and he sweetly told me it looked great. When I replied its in the top 10 worst things I've ever made, BP and his dad sweetly agreed that once we left for dinner that BP's dad would throw out the cake and clean the plate it was on.  I mean really - worlds thinnest 3 layer cake. 

Sunday night was capped off with a dinner celebration for my office and it was a great time. Great food and great conversation. A perfect way to end the weekend. Lesson learned about the fake sugar threshold - and this weekend I will make another cake for BP to make up for the awful one I made. 

Meatball Stuffed Cheesy Garlic Bread

Oh Sundays - you are my friend. Nothing like some football and baking. That has become part of our routine, and I have to admit I love it. Up on the menu was these delicious little balls of yuminess. I was all for these from the beginning - meatballs -yum. Cheese - yum. Bread - yum. Ok it's actually a biscuit but who doesn't love a biscuit?! 

With two hungry men watching football and ready to chow down, it was time to get going on this snack. Into the kitchen I went while BP and his dad were glued to the Red Zone cheering and hollering, and I have to say it was close to perfect. It made me wish my dad was there to have a little man bonding time with the love of my life and his father. I can only imagine that the same thing will happen in a couple weeks when BP and I go to my family's for Thanksgiving. 

With the delicious snacks all ready to go, into the oven they went. Man, those 25 minutes couldn't of gone by any slower. My stomach was beginning to rumble, sounding like an angry monster. Food needed to be eaten, and soon. And the aroma coming from the oven wasn't helping. 

When the  timer finally went off, I did a little happy dance inside and went to go get those babies out of the oven.  Snack time! Sauce warming on the oven to dip them in was ready and I made up some plates for each of us. 

Oh my word - winner. And I had some happy campers from BP and his dad - mission accomplished. Although I really hit one out of the park later that day with some German Chocolate Cupcakes....raves all around. 

Meatball Stuffed Cheesy Garlic Bread Balls 

Makes 24 balls

Ingredients

1

can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits

10

frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half

2

sticks (1 oz each) string cheese, each cut into 10 pieces

1

tablespoon grated Parmesan cheese

1/2

teaspoon Italian seasoning

1/4

teaspoon garlic powder

1

cup marinara sauce, heated

1. Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.

2.  Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.

3.  Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.

4.  Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Caramel Corn

My love for anything caramel runs deep. To the point where when holidays rolled around and bags of Rollo's are brought out they last less than an hour between myself and my dad.  Caramel corn has always been a favorite, and if you add caramel corn coated in chocolate well then I'm a happy camper. And you can bet good money that I will absolutely make chocolate coated caramel corn soon.

When I saw this recipe for homemade caramel corn I was in - big time. BP had already asked for Coconut Cream Pie (there was pie dough that needed to be used in his freezer....thank youTarget ad that reminded me of it), one thing for him and one thing for me. 

Saturday night rolled around and BP was off to play some poker. While he was out doing what he loves, I was home doing what I loved - baking. Pies were done and chilling and it was time for some caramel corn. This girl was excited. Like happy dance excited. 

I was a thinker and doubled the batch - I mean I knew I could eat a single batch by myself before BP got home, and that wouldn't be a good thing. So double batch it was. 

Now, pop your own popcorn. It's easy and delicious. All you need is a brown paper lunch bag, 1/4 cup pop corn kernels, 1 tsp vegetable oil and 1/2 tsp salt. Toss it all in the bag, shake it up, fold the top over a couple of times and microwave for 2 minutes or until popping has stopped and you will have amazingly tasty popcorn. 

And here's a tip - make sure to remove all unpopped kernels....they aren't so fun to chomp down on later. Yes, I failed on that part....big time. Lesson learned.

Back to making the caramel corn. This is an easy recipe. You do need some time for it. You bake it in the oven for an hour, stirring every 15 minutes. But I promise you, it's worth it. So worth it. 

I mean look at that picture! Food porn at its finest. This stuff is amazing! I can't tell you enough how addicting it really is. 

I couldn't wait to try it and share some with BP's dad. You know, for quality purposes of course. And man oh man I wasn't sure if there would be any left by the time BP came home. But we were good and only had a small bowl each. 

Just sitting here typing this up makes me want some right now. I should of taken a treat bag for myself. But I know this will be made again - and often. Perfect anytime snack. 

Caramel Popcorn

15 cups popped corn (1/2 cup kernels, unpopped)

2 tablespoons molasses

1 cup brown sugar, packed

1/2 cup salted butter

1/4 cup light corn syrup

1/2 teaspoon baking soda

1) Preheat your oven to 200°F and line a half-sheet pan (18" x 13" pan) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside.

2) In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves. Stirring occasionally, boil the syrup for 5 minutes. The syrup will darken slightly.

3) Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.

4) Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.

5) Spread the hot caramel corn into the parchment-lined pan. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time.

6) Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well.